Archive for November, 2010

Braai recipe with a taste of England- If you can stomach Stuart Barnes

Posted in Braai, Braai Recipes, Food, South Africa, Sport, Weekly Stuff on November 26, 2010 by ribshackred

This weekend the Springboks play in probably their most important game of the year as losing to the English is not an option.

Some sadistic bloke at MNET decided that we must listen to the most one-sided commentator in the world in Stuart Barnes. This guy has the ability to change a normal springbok supporter in to an all out Rose – hater.

But hopefully we can stomach him for the game.

But back to the braai. What to braai to give the meal a taste of England?

If you think of English cuisine, Bangers and mash and  Fish and chips springs to mind but I don’t think this will work on a braai.

So according to Wikipedia  “The Sunday roast was once the most common feature of English cooking.”

So let’s do a Sunday roast on the Saturday to give the meal an English twist.

 I’m going to try a leg of lamb on the Weber.


1 x 2kg leg of lamb
1 lemon
5 cloves garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh parsley
Half a cup of softened butter
Salt & pepper


Pierce the lamb all over with a sharp knife

Finely grate the lemon peel

Halve the lemon, & squeeze the juice over the lamb & leave to rest
Mix together the butter, garlic, lemon peel, herbs & seasoning

Pat this butter mixture onto the lamb – this takes a little patience, but is worth it – the butter will melt into the lamb – delicious!

Cover  this in foil, & cook  it on the Weber for 2 hours (indirect method). You need about an hour per kg.


I had a dream…no it was a nightmare

Posted in South Africa, Sport on November 24, 2010 by ribshackred


I had an awful dream about George Clancy the ref for this weekend’s test against England.

I dreamed that this Irishman was Colonel Custard again. Last time he was in charge of a Springbok game, Jaque Fourie and BJ Botha was shown the custard card and the Wallabies thumbed the Boks in Brisbane.

I hope this was just a dream because this weekend is a must win for the Boks. But if we lose it must be because of structure, talent, gameplan etc.  and not the ref.

Pricking boerewors on the braai?

Posted in Braai, Food, South Africa on November 23, 2010 by ribshackred

Making little holes in the boerewors whilst it is still braaing is a matter of preference. This is according to braai world record holder ,  Jan Braai.

He wrote: “Pricking holes in your boerewors is a matter of preference. Some people prefer not to prick a good boerewors as the juices equal flavour. Others want the extra fat to drip into the fire, making the boerie fit for any diet.

If you feel the constant need to prick those big fat bubbles on the wors, also consider looking at alternative butchers or types of boerewors that contains less fat to start with. Whilst some bubbles are normal, expected, and good; excessive fat bubbles in boerewors is not positive sign in terms of quality.”

Personally I’m not a boerewors pricking guy. I like a saucy boerewors and a dry and over cooked boerie is not my thing.


Steak braai with a taste of Scotland

Posted in Braai, Braai Recipes, Food, Sport, Weekly Stuff on November 19, 2010 by ribshackred

The Boks plays Scotland tomorrow and there are a few interesting braai recipes possibilities.

Scotland is not known for their lovely braai weather. In fact they say last year’s Scottish summer was on a Wednesday.

But they love their Whisky and are famous for the Angus cattle (Beef) so it would be appropriate to braai a steak with a whisky marinate.

But first some useless info about Whisky vs Whiskey.

Much is made of the word’s two spellings, whisky and whiskey. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey (plural whiskeys) is used for the whiskeys distilled in Ireland and the United States.

Recipe – Whisky steaks on the braai


  • 6x 250g sirloin steaks
  • 1/2 cup Whisky
  • 1/2 cup brown sugar
  • 1 /2 cup Worcestershire sauce
  • 1/4 cup oil
  • 3 tablespoons mustard

Combine all ingredients except the steaks. Mix well. Place steaks in a large resealable bag. Pour marinade over top. Seal and refrigerate for several hours.

Braai it your way!

Formula One competition winner

Posted in Competitions, Rib Shack Red, South Africa on November 16, 2010 by ribshackred


Congratulations to Nicolette Samuels.

Nicolette correctly predicted the Formula One champion and has won a wine and biltong hamper.

Enjoy the wine and biltong. Cheers!

Braai with a taste of Wales

Posted in Braai, Braai Recipes, Food, South Africa, Sport on November 12, 2010 by ribshackred

The Boks take on Wales in Cardiff and it seems that it going to be a battle royal upfront.  I had my own battle royal to find a braai recipe with a Welsh influence. 

Welsh cuisine is not a clear cut thing and this is what Wikipedia had to say:

Welsh cuisine has influenced, and been influenced, by other British cuisine. Beef and dairy cattle are raised widely. Sheep farming is extensive in the country and lamb is the meat traditionally associated with Welsh cooking, particularly in dishes such as roast lamb with fresh mint sauce.

So I’m going to braai  lamb chops with a mint sauce.



  • 4 lamb chops of about 175g each (depend on your party)
  • salt and freshly ground black pepper

For the marinade

  • Juice of ½ lemon and zest
  • 1 clove chopped garlic
  • 1 spring onion chopped
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons extra virgin olive oil


Mix up all the marinade ingredients in a shallow dish, throw in the lamb steaks, cover and leave in the refrigerator overnight.

Braai it your way!


Ref’s tattoo

Posted in South Africa, Sport on November 11, 2010 by ribshackred

Steve Walsh , the ref for this weekend’s Welsh test, is one of the few international rugby referees who have a tattoo.

His tattoo reads: “He who controls  himself, controls the game”

For this game it must read: “He who controls himself and Bakkies, controls the game”

Predict the F1 champ and win a wine and biltong hamper

Posted in Competitions, South Africa, Sport on November 10, 2010 by ribshackred


The Formula One season is drawing to a climatic final race which will decide this year’s champion.

Predict the 2010 F1 champion and stand a chance to win a wine and biltong hamper.

All you have to do is mail your answer to or leave a comment on our Facebook page

What to do when rain spoils the braai

Posted in Braai, Braai Recipes, Food, South Africa on November 9, 2010 by ribshackred

The guests have arrived and you had a braai in mind but the weather is not permitting a braai. What to do now?

The best bet is not to try and fight the elements by asking your guests to stand outside and face the wind and/or rain with you. Go inside and prepare the chops on the stove and enjoy their company.

Here is a great and easy recipe to save your braai social event..

• 1 small spaghetti squash (1.3kg)
• 3 tablespoons olive oil
• 4 small lamb shoulder chops (about 1kg)
• 1/2 teaspoon ground cumin
• salt and black pepper
• 4 scallions or green onions, thinly sliced
• 1/4 cup fresh mint, sliced

1. Cut 2cm from both ends of the squash and cut in half lengthwise. Microwave on a plate, cut-side down, on high until tender, 10 to 12 minutes. Let cool for 5 minutes.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the cumin, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Cook to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. Scoop out and discard the squash seeds. With a fork, gently scrape the strands of squash flesh into a bowl. Toss with the scallions, mint, the remaining 2 tablespoons of oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Serve with the lamb.

Source: realsimple

An Irish braai with no centres

Posted in Braai, Braai Recipes, South Africa, Sport on November 5, 2010 by ribshackred

This weekend is the big clash in Dublin when the centre-less Boks will try to beat O’Driscoll’s men. The two main questions are:  1st:  In country with more than 400 000 rugby players how is it possible to have no fit specialised centres for the Boks?  2nd  What can you braai to give the braai an Irish feel?

 I really struggled to get a great Irish braai recipe. The Irish is not known for being a BBQ nation but they love their Guinness.

So what about a Steak with a Guinness based marinate?

Guinness Steak Marinade sauce


440 ml Can of Guinness Beer

1 Large Fresh Thinly Sliced Red Bell Pepper

2 Tablespoons Lemon Juice

40ml Sunflower Oil

1 Teaspoon Chopped Fresh Parsley

40ml Worcestershire Sauce

1/2 Cup Brown Sugar

2 Large Fresh Minced Garlic Cloves

1 Teaspoon Black Pepper

Add into the bowl the Guinness draught stout beer and all the other ingredients. Briskly whip the marinade together until all of the ingredients are evenly disbursed throughout, and the marinade is uniform in colour.

Use this marinate for your steak and I will recommend to leave the steak in this marinade in the fridge for a few hours (maybe overnight).